A classic pound cake recipe from my childhood.
INGREDIENTS:
- ½ cup butter, softened
- ½ cup shortening
- 2 cups granulated sugar
- 4 eggs
- ½ teaspoon baking soda
- 1 cup buttermilk
- 3 cups all-purpose flour
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
INSTRUCTIONS:
- Preheat oven to 350 degrees. Cream butter and shortening together with an electric mixer; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition.
- Dissolve baking soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture, mixing just until blended after each addition. Stir in vanilla and almond extracts.
- Pour batter into a greased and floured 12-cup Bundt pan. Bake for 1 hour, or until toothpick inserted into center of cake comes out clean. Cool in pan 10-15 minutes; remove from pan, and let cool completely on wire rack.
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